Ingredients fo a high viscosity brine with excelent stability in chicken meat to be sold fresh

5 kg / 100 L brine

3

Salamurin Expres

60268

Ingredients fo a high viscosity brine with excelent stability in chicken meat to be sold fresh (no salt)

2,5 kg / 100 L brine

4

Schinken Poultry WH

60042

Ingredients for chicken ham with a clean - white outfit

9 kg / 100 L brine

5

Schinken F30

60077

Ingredients for 30 % injected ham

5-8 kg /100 L brine

6

Salamurin Praga 40

64065

Ingredients for 40 % injected ham

6 kg / 100 L brine

7

Schinken 56 K

60193

Ingredients for 50-60 % injection

5 kg / 100 L brine

8

Schinken 89 H

60192

Ingredients for 80-90 % injection

5 kg / 100 L brine

CARRAGEENAN BASED BLENDS AND PROTEINS FOR INJECTION

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No.

Product name

Product code

Product description

Dosage

1

Karagel R1

67010

Carragenan based blend with neutral taste: to be used in chicken meat or other aplications where taste is sesitive

10,5-1 % in brine

2

Karagel Kaiser

67008

Carragenan based blend with strong gell capabilities: to be used to stabilize the gell in high rate injected belly

0,2- 0.8 % in brine

3

Karagel BK

67019

This product is made up of carrageenan and has a high ability to gelling. It helps bind moisture and give a better structure and texture of the finished product. He also has a high concentration of pure carrageenan. Suitable for cutter

0.3 - 0.8 %

4

Karagel V10

67016

This product has a high gelling abilitty. It binds moisture and give a better structure and texture to the finished product. Suitable for injection & tumbling brines

0,2 - 1 % in brine

5

Karagel A1

67025

Carragenan based blend to be used to stabilize the water in injected meat products

Meat flavour with a very efficient activity to cover the MDM and soy taste

0.05 -0.1 %

Meat flavours in powder (without MSG)

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No.

Product name

Product code

Product description

Dosage

1

Smoked Pork

95031

Smoky meat taste with slighty burnt notes

1 g/ kg

2

Roasted Pork

95032

Generally meaty with slightly rosted notes

1 g/ kg

3

Brined & Cured Pork

95030

Typical cured pork flavour, juicy with slighy sweet aftertaste

1 g/ kg

4

Boiled Beef

96027

Long boiled, juicy, slightly fatty

1 g/ kg

5

Light Roasted Meat

96028

Brased, medium roasted, meaty and juicy

1 g/ kg

6

Dark Roasted Beef

96029

Oven roasted, gravy beef meat, dark, caramelized roasted notes

1 g/ kg

7

Turkey Ham

97009

Cooked turkey breast notes, slightly fatty, meaty, umami

1 g/ kg

8

Cooked Ham

97007

Long boiled aftertaste, meaty and juicy

1 g/ kg

9

Polish Ham

97008

Strong pork taste with gentle lovage notes

1 g/ kg

10

Chicken Ham

97010

Cooked chicken breast notes providing a long and pleasant aftertaste

1 g/ kg

11

Prosciutto Coto

97011

Pork meat taste and smell for typical Prosciutto Cotto hams

1 g/ kg

12

Boiled Chicken

98006

Long boiled, fatty type

1 g/ kg

13

Light Roasted Chicken

98007

Oven roasted chicken breast type

1 g/ kg

14

Roasted Chicken

98008

Dark roasted to grilled chicken type

1 g/ kg

15

Grilled Chicken

99001

Grilled chicken taste with burned and fatty notes

1 g/ kg

16

Grilled Pork

97014

Geberally meatty, strong grilled fatty notes

1 g/ kg

17

Grilled Beef

98014

Grilled beef with dark roasted and fatty notes

1 g/ kg

18

Grilled Lamb

96031

Typical grilled lamb flavor, fatty and long aftertaste

1 g/ kg

19

Roasted Lamb

95033

Roasted lamb with less grilled fatty notes then previous one

1 g/ kg

Functional Blends For Meat Products

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No.

Product name

Product code

Product description

Dosage

1

Maturex

52003

Excellent acidity regulator based on GDL having good antioxidant properties. It helps to quickly develop the color and give structure and texture of the finished product. And also prolongs the shelf life

5-10 g/ kg

2

Kuter Plus

55005

Blend of phosphates, MSG and vitamine C for emulsified sausages

3-5 g/ kg

3

Structurex S20

55028

Complex blend based on alginates to be used for restructuring: oil, soft fat, meat, mdm. Suitable to produce restructured fat for sausages where you need to see pieces of fat when you slice them (moskovskaya, lyubitelskaya, smoked-cooked products)

Blend of salt and nitrite for salting, preserving, curing and coloring meat products

0.5 - 1 g/ kg

5

Saltex RC

55049

Blend of salt, nitrite and nitrate for salting, preserving, curing and coloring meat products. Suitable in brines for injection

1 g/ 1 kg

Protein based blends for emulsions or gel

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No.

Product name

Product code

Product description

Dosage

1

Softal Premium 3

68013

A mixture of proteins for the production of soy granules with a ratio of 1: 3,5. Product advantages: • Reduces negative flavors of soy in the finished product and allows using a higher percentage of meat replacement in the final formulation; • The granules have a nice look in the finished product (less shinny then soy granules).

1: 3,5

2

SP2CONC

56053

A mixture of special vegetable fibers and proteins to improve the soy isolate functionality: • Improves the texture of granules compared to soy isolate alone and reduces the shininess when slicing; • Reduces the negative soy flavors in the finished product. • Ability to compnsate the fluctuation in quality of the soy isolate

A mixture of special vegetable fibers, proteins and colouring agent to improve the soy isolate functionality: • Improves the texture of granules compared to soy isolate alone and reduces the shininess when slicing; • Reduces the negative soy flavors in the finished product. • Ability to compnsate the fluctuation in quality of the soy isolate;

A mixture of special vegetable and animal proteins for dry salami granules. • The granules have elasticity in the finished product and contain a color and flavor to provide the characteristic flavor and color of the finished product. • The granules are behaving just like raw meat to use for raw-dry sausages: the development of structure and texture, as well as the visual aspect (beef like ). • This technology improves the visual aspect of the slice - the product looks more meatty and less fatty. • Also, this technology allows to reduce the maturation time by about 10 %

Protein based blend for a skin emulsion with high functionality in sausages or hams

4 kg Softal, 50 kg pork skin, 100L water and 2,5 kg salt

6

Tenderal 60

56014

This product is a mixture of selected ingredients with excellent emulsification properties of fat and water binding

10-40 g/ kg of raw compo- sition

Colouring Agents For Meat Products

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No.

Product name

Product code

Product description

Dosage

1

Annato H

18002

Colouring agent based on annato (liquid)

1-2 g/ kg

2

Paprito Color

18006

Paprika based emulsion to be used as coloring agent in various meat products

1-5 g/ kg

3

Propicolor RC

57001

Food coloring agent on Carmine base. Suitable for all kinds of meat products

0.3 - 0.5 g/ kg

4

Propicolor Baza

57009

Food coloring agent on Carmine base. Suitable for all kinds of meat products

0.5 - 1 g/ kg

5

Condiment Rito

64002

Fermented rice

1 g/ kg

6

Propicolor Extra

57019

This product is a food colouring agent based on Ponceau base

0.3 - 0.5 g/kg

7

Propicolor Standard

57020

This product is a food colouring agent based on Ponceau base

0.5 - 1 g/ kg

Phosphates Blends for Emulsified Sausages or Brines

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No.

Product name

Product code

Product description

Dosage

1

Myophos WB

55019

Combination of phosphates for emulsified sausages. It also helps in increasing the yields of the finished product. Suitable for cutter. PH: 9.7 - 10.2; P2O5 (%) content: min. 52 %

3 - 6 g/ kg of composition

2

Myophos INJ

55042

Combination of phosphates with high solubility in cold water helping to maximize the yields in the finished product. Specially designed for use in brines. PH: 9.6 - 10.4; P2O5 (%) content: min. 52 %

3 - 6 g/ kg of composition

Preservatives

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No.

Product name

Product code

Product description

Dosage

1

Inhibac BM

55047

Inhibac BM is a self life extender based on acetate, citrate and antioxidants for all kinds of meat products. It helps extend the shelf life and also promotes the development of the correct color of the finished product. Powder form

0.3 - 0.5 %

2

Super Fresh L

18001

Super Fresh L is a self life extender based on sodium lactate, acetate, citrate and natural antioxidants for all kinds of meat products, especially cold cuts & cooked ham. It helps extend the shelf life and also promotes the development of the correct color of the finished product. Liquid form